Meatballs with a surprise

By • August 9, 2010 • 13 Comments


Edit Recipe Add Photos
+ Save 7
+ Add New Collection
⎙

Author Notes: I thought up the idea of filling a meatball with a ricotta and egg center this morning. I had no idea if it would work or not, but it really has. Someone else may well have thought this up already. I have not checked, but here is what I came up with. I remember someone listing anchovies as a secret ingredient in another recipe, so I thought I would try that out in this recipe. But the real surprise is that the ricotta filling did not ooze out of the meatballs when I sealed them up securely...ok one did leak out a bit but I had not sealed that one up so well; it was easily salvaged and quite delicious. You really only need a small amount of the ricotta mixed with the egg and herbs, but it needs to be mixed with a whole egg...so you do want to have another use ready for the remaining ricotta mixture in some other recipe. I have illustrated a small serving size, the meatballs being shaped for the filling, and the meatballs being browned after they have been stuffed and sealed. I decided to upload a close-up of the meatball I did not fill dead center, the one that oozed out in the pan. You can see that it still looks pretty appetizing, despite the flaw. For the sauce I used a huge short cut with 28 oz. of whole tomatoes in puree mixed with 25 oz. of roasted red pepper marinara sauce (by Emeril). - Sagegreen

Serves 4-6

  • 1 pound grass-fed ground beef
  • 3/4 cups homemade or panko bread crumbs soaked in 1/3 cup of milk
  • 1/2 teaspoon sage leaf, chiffonade
  • 1/2 cup red onion, finely minced
  • 2 teaspoons anchovies, chopped
  • 1 egg, slightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 12 teaspoons out of one cup ricotta mixed with 1 egg and 2 tbl. basil leaves, chopped
  • 4 tablespoons panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground oregano
  • 1/16 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 4 tablespoons parmesan cheese, grated
  • 2 tablespoons grapeseed or olive oil for browning
  • 1/4 cup rose wine
  • 28 ounces best tomato and red pepper marinara sauce
  • 1 bay leaf
  • pasta of your choice
  • additional parmesan cheese
  • 4 fresh basil leaves, chiffonade for garnish
  1. Mix the egg, 3/4 c. bread crumbs (soaked in milk), sage, salt and pepper, onion, and anchovies together. Gently add the beef and roll to form 2" balls. This should make about 12 balls.
  2. Using your finger hollow out a little cove that is about the size of 2 teaspoons big in the middle of each meatball.
  3. From the ricotta and egg mix, that you can go on to use the remainder for a lasagne dish (or other recipe), use only about 12 teaspoons. Spoon about a teaspoon into each hollowed out cove, keeping this as central as possible.
  4. Seal each meatball back up as securely as possible, minimizing your handling of the meatball at the same time.
  5. Mix the panko crumbs with the dried seasonings listed just below as well as with the parmesan cheese.
  6. Roll these balls gently and evenly in this seasoned bread crumb mix.
  7. To a hot skillet add the oil and brown the meatballs evenly and quickly. The ricotta should not ooze out if they are all sealed. Do not cook through.
  8. Add the wine to deglaze the pan. Transfer the browned meatballs to a Dutch oven (or equivalent weight pan) and add your marinara sauce that was made with tomatoes and red peppers, and a bay leaf. Simmer slowly for 25-35 minutes.
  9. Serve with your favorite pasta. Add more parmesan cheese and a chiffonade of fresh basil.

Tags: anchovies, basil, grass-fed beef, parmesan, ricotta, sage, tomatoes

More Great Recipes

Share a Recipe

Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe

Comments (13) Questions (0)

Default-small
Default-small
Add Comment
Showing out of comments
Garden__garlic___foxglove_-_copy

almost 3 years ago lapadia

The more I look at your beautiful picture, the more I am the little "surprise" these meatballs have to offer!

Garden__garlic___foxglove_-_copy

almost 3 years ago lapadia

let me re-type..."the more I am LIKING the little surprise"!

Dsc_0675-x2a

almost 3 years ago Sagegreen

Thanks. So often simple is best!

Dscf1616_1_

almost 3 years ago slulibby

that 4th picture-so pretty

Dsc_0675-x2a

almost 3 years ago Sagegreen

Thank you. I sliced the meatballs open for each photo to show the interior view.

Dsc_0675-x2a

almost 3 years ago Sagegreen

Thanks, everyone, for all your comments. I just added some rose wine to the sauce which we heated up for our dinner tonight. It is a very nice addition. It is so hot here tonight I do not think I can try to recreate my gram's soup with her amazing meat dumplings yet...maybe if it cools off tomorrow!

Default-small

almost 3 years ago adamnsvetcooking

It is very hot here too!! I have been avoiding cooking and trying/ testing the different recipes. I have my eye on this one :(

Dscn2828

almost 3 years ago JoanG

I love this concept and your great set of flavors and ingredients! Will have to try these.

Jamie

almost 3 years ago KaffeeAndKuchen

How interesting - I love that idea of filling the meatballs with ricotta!

Lobster_001

almost 3 years ago nannydeb

This sounds wonderful! The picture makes my mouth water.

52

almost 3 years ago pauljoseph

I will try this recipe

Default-small

almost 3 years ago omarston

I bet they taste amazing

Dsc_0675-x2a

almost 3 years ago Sagegreen

With the grassfed beef I didn't want to add any other mix of meat to it. They really are good!

Add Comment